Cream of Asparagus and Almond Soup
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 Tablespoon olive oil
  • ½ white onion, minced
  • 24 oz. almond milk, unsweetened
  • 2 Tablespoons fresh tarragon, chopped
  • 2 cups asparagus, blanched
  • zest + juice of 1 lemon
  • salt and white pepper to taste
  1. Heat the olive oil in a sauce pan and add the minced white onion.
  2. Saute on low for about 5 mins, or until translucent.
  3. Add the almond milk and fresh herbs and heat to a simmer.
  4. Cook on low for about 3 mins. to infuse the milk with the tarragon flavor.
  5. Turn off and allow to stand until ready to use.
  6. Meanwhile, heat some water in a medium sized sauce pan.
  7. Cut the asparagus so the woody bottom part of the stems is removed and then chop the asparagus stems into 1 inch pieces. Cook in the boiling water for 1 mins.
  8. Remove from the boiling water and run cold water over the stems to stop the cooking.
  9. Add the milk mixture and asparagus to a blender and carefully holding the lid of the blender down blend on low, slowly increasing the speed, until smooth. You want to make sure that you start blending on low so the blender doesn’t “explode” with the force of the highest speed.
  10. Add the lemon juice, lemon zest, salt and pepper to taste.
  11. Serve garnished with fresh sliced asparagus, tarragon and cracked black pepper.
Recipe by Plant Craft at